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The big Burrito Restaurant Group newsletter | March 2020

 
Eleven

Oyster Week at Eleven

Monday-Friday, March 16-20

Eleven invites you to join us as we celebrate the versatility of our favorite molluscs with five new recipes. Oysters' inimitable flavor shines in Raspberry Point Oysters with finger lime and Ikura, Fishers Island Oysters with uni and wasabi, or on flatbread with garlic sauce and bacon. See the whole list of halfshells, along with featured wines and beers here. 412.201.5656


Mad Mex

Mad Paddy’s Days

March 14th & 17th

Faced with the puzzle of when to go green this year—on the actual holiday or the equally festive Saturday prior—we're opting for both. Get lucky twice with Big Azz Margaritas for $7* all day, both days. All flavors, including special guest Kiwi.

*$8 at Mad Mex Willow Grove

Margaritas take flight!

To get the party started on 3/14, we're launching our spankin' new margarita samplers: three flavors of your choosing served on a paddle. From March 14-17, it's just $12 for the three.

Rhinegeist, nicely priced

Now through March 19

Rhinegeist

True story: at less than seven years old, Rhinegeist has quickly grown to be Ohio's second biggest brewer, largely on the strength of their Truth IPA. Our first ever feature of the ghostly brewery from Cincinnati's Over-the-Rhine neighborhood brings 22oz drafts for just $6, unless we run out.

Cloud Harvest 01: Moku Nui is the first of a new series of unfiltered, New England style IPAs. The Hawaiian name is inspired by the coconut and pineapple flavors of Sabro, Idaho 7 and Cascade hops, while an expressive yeast and naked oats provide creamsicle juiciness. ABV: 6.5%

Slangria fruited ale is a juicy delight as pomegranate, blueberry and lime collide in an effervescent blend of ruby red refreshment. This brew is luscious, slightly tart and full-bodied. ABV: 5.0%

April Fool’s DayRhinegeist

April 1.... duh.

You'd be foolish to miss our annual, endlessly hilarious prank on our line cooks: Get our mountainous Nachos Grande with jalapeños, guacamole, salsa, black beans and sour cream for just $7. Plus, $7* Big Azz Margaritas all day!

*$8 at Mad Mex Willow Grove

 
Kaya

French Vegetarian Dinner

March 18

This month, it's a dîner végétarien as Chef Marty Sons takes a decidedly French spin on the  four course prix fixe. Choices include Beet Bourguignon with roasted carrot and wild mushroom, Spring Vegetable Barigoule with artichokes and asparagus, and Raspberry Clafoutis with fresh berries and chocolate mousse. See the whole menu here, reservations are recommended.


 big Burrito Benefit Dinners

March 2020

We hope you can join us as we give back to our communities with these special benefit dinners. Follow the links for more about these organizations, or request an evening for your cause.

Casbah March 26 Pittsburgh Irish and Classic Theatre
Eleven March 11 Bach Choir of Pittsburgh
Soba March10 Dilworth Traditional Academy PTA
Mad Mex Erie March 31 Scouts USA Troup #19
Mad Mex Robinson March 17 Team We Ain't MSing Around
  March 3 Corningworks
Mad Mex Shadyside March 10 Hospital Elder Life Program at West Penn Hospital
 
Fuller

Yes, it's pizza!

big Chef Bill Fuller, March 2020

You may have heard that we are opening a new restaurant. We announced that a few months ago as we negotiated on a property on the 3500 block of Butler in Lawrenceville. What we hadn’t announced was what we wanted to do because, honestly, we hadn’t worked out the name yet, much less the final details for the concept. However, it turns out that the longer you try to not tell people of your plans, the harder it is for those plans to not be revealed.

So, with the working name Alta Via Pizzeria, we are opening a restaurant in Lawrenceville that springs out of all the good things that we love about Alta Via. But rather than a core group of pastas on the menu, we’ll have a core group of pizzas.

Here are the things we do know about Alta Via Pizzeria (we will call it AVP for short going forward):  

  1. We will continue the focus from Alta Via of having a good variety of delicious, seasonal salads. We will serve four or five tasty and fresh salads all the time.
  2. Vegetable side dishes will have a their own menu section like they do at Alta Via. Some of these will rotate seasonally, and some will be full-time residents.
  3. Some menu items might be shared between the two restaurants.
  4. There will be a large, tasty, and interesting appetizer section like people have come to expect from big Burrito restaurants.
  5. In the Not Pizza section we will have some sandwiches (burger testing has been fun!) and a few entrees.
  6. We will have soft serve gelato!
  7. After peeking at the colors and textures from our interior designer, I guarantee it will be a beautiful place.
  8. We will have a full bar focused on classic cocktails, a wine list filled with Californian and Italian wines, and great draft beers.
  9. Oh, and there will be some pizzas. Lots of pizzas. We know at this point we will have both square pies and round pies.
  10. I can’t believe how much there is to learn about pepperoni! I always thought there were two types, big sandwich pepperoni and little pizza pepperoni. But there are SO many!
  11. I can’t express how exited I am for this one!
Life of Pie


This concept seems to naturally flow from Alta Via. From the very beginning when we discussed our plans, friends would ask me about pizza. It would always go something like this:

“Is there pizza?”

“No. Like I said, no pizza.”

“But pizza would be great! A glass of wine, some fresh pasta, a slice of pizza.”

“No, we thought about it and decided to not have pizza at Alta Via. The concept will be lots of salads and vegetables and a whole lot of fresh pastas. Also, a wood fired grill for grilling meats and fish and vegetables.”

“But if you have a wood-fired oven, why not have pizzas!?”

“It is a wood fired GRILL. I mean, there is also a wood oven part of the grill but it isn’t a pizza oven. It is an oven for roasting.”

“But still, I think you should consider pizza.”

And, while rehashing these conversations grew a little silly, it became obvious how nicely pizzas would pair with the concept of Alta Via. Great dough, great sauce, tasty high-quality toppings, lots of herbs and vegetables—the whole idea sounds awesome! Even before we opened Alta Via, we were already test cooking pizzas. It felt so natural.

September is coming fast, and we hope to open around then. This looks to be a fun project. I really need to keep getting my steps in to fight the carb overload.

Oh, and here are some pictures!

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